Healthy Cooking Tips

Mayo Makeover: Low-fat mayonnaise contains one and a half fewer grams of saturated fat per tablespoon than the real thing, says Connie Diekman, RD, director of university nutrition at Washington University in Saint Louis.

Shell Shocker: Don't crack down on egg yolks. "They supply many nutrients, such as iron, choline, potassium, phosphorous, and vitamin A," Diekman says. Just one yolk adds rich flavor to this potato salad.

Boiling Point: Skin-on is the way to cook spuds to retain nutrients and prevent mushiness.

One-Two Crunch: Sneak in extra nutrients, fiber, and texture with diced vegetables. But stay away from produce with a high water content, such as tomatoes and cucumbers, or you run the risk of a soggy salad.

Dressing Do: Don't wait for the spuds to cool before adding them to the mayo mixture. Warm potatoes will absorb more of the tangy flavor.